Chorizo Lentils with Poached Eggs

Are you ready for cold weather comfort food?  This one pot recipe delivers just that.  The bold flavor of Mexican style chorizo adds flavor and richness to the humble lentil.  Its hearty warmth is the perfect cold winter day meal.  Serve it with a poached egg on top, and a stack of toasted corn tortillas for a cozy flavor pairing.  It’s such a crowd pleasing dish that you’ll often find a pot of this at many of my winter gatherings.  It has attended everything from game day playoffs to Mardi Gras celebrations.  The lentils can be prepared ahead and the eggs can be poached when ready to serve.  It doesn’t get much easier than that. 

Chorizo Lentils with Poached Eggs

Servings: 6-8

2 Tablespoons vegetable oil

8 oz. Mexican style chorizo

1 ½ cup onion, chopped

3 Tablespoons tomato paste

5 cups vegetable broth

1 lb. (about 2 cups) dried lentils

1 cup carrots, peeled and diced

1 cup cilantro, chopped

1 teaspoon salt

1 teaspoon black pepper

6 eggs

6-8 corn tortillas for serving

1. In a large pot over medium heat, add oil until heated.  Add chorizo and onions, and cook until chorizo is browned and onions are softened, about 5 minutes. 

2 Add tomato paste; stir to combine, and cook until heated through, about 1 minute.  Add broth, lentils, carrots, cilantro, salt and pepper. Stir to combine and cover.  Bring to a boil and reduce to a simmer.  Cook until lentils are tender and liquid has been absorbed, about 45 minutes. 

3.  Using the back of a spoon, make 6 wells in the lentils and drop an egg into each well.  Cover and continue to simmer until eggs are set, 10-12 minutes.  Serve with toasted corn tortillas. 

Do Ahead: Lentils can be made up to 3 days ahead without poached eggs.  Let cool completely and refrigerate. 

Reheat gently over low, adding a splash of stock or water to loosen if needed; follow directions for poaching eggs.